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5 from 6 votes

Smoky lentil carbonara

Prep Time5 mins
Cook Time15 mins
Servings: 3 people
Author: Becca Heyes


  • 220 g (~ 7 ½ oz) spaghetti
  • 3 tablespoon creme fraiche
  • 60 g gruyere cheese (or vegetarian parmesan-style cheese), finely grated (~ 1 cup when grated)
  • 4 large pieces sun-dried tomato, finely chopped
  • 150 g (~ ¾ cup) cooked puy lentils
  • ½ teaspoon smoked paprika
  • Salt
  • Black pepper
  • 3 tablespoon water (you can use the pasta cooking water)
  • Fresh basil, chopped, to serve (optional)


  • Boil the spaghetti in plenty of water until almost cooked, then drain.
  • Add the creme fraiche and grated cheese to the pasta over a low heat, along with the chopped sun-dried tomatoes, cooked puy lentils, and smoked paprika. Season with plenty of salt and pepper, and stir gently until the creme fraiche and cheese have melted to give a silky sauce. You can add a dash of water if you feel it's necessary.
  • Serve topped with fresh basil, if desired.